Ingredients

Group 1
Ingredient
KG
Dates (pitted)
0.800
Water (Variable)
0.800
Sugar
0.150
Total Weight: 1.750
Group 2
Ingredient
KG
Bakels Homestyle Cake Mix
1.000
Cake Margarine- Medium Grade
0.250
Egg
0.150
Chockex Supreme (grated)
0.200
Pettina Chocolate Paste
0.010
Total Weight: 1.610

Method

1. Boil Group 1 for 2-5 minutes until dates are soft.
2. Place Group 1 in mixing bowl.
3. Beat on 1st speed for 10 minutes to mash dates.
4. Whilst mashed dates are still warm add Group 2 and mix on slow speed for 30 seconds.
5. Scrape down.
6. Beat on 2nd speed for 1 minute.
7. Scale at 450 g into an 18 cm sponge tin or at 700 g into a 20 cm sponge tin.
8. Bake at 160°C for 45 minutes (18 cm) or 60 minutes (20 cm).

Yield

Ice with Chocolate Fudge Icing using PETTINICE CHOCOLATE RTU ICING.

Ingredients

Group 1
Ingredient
KG
Dates (pitted)
0.800
Water (Variable)
0.800
Sugar
0.150
Total Weight: 1.750
Group 2
Ingredient
KG
Bakels Homestyle Cake Mix
1.000
Cake Margarine- Medium Grade
0.250
Egg
0.150
Chockex Supreme (grated)
0.200
Pettina Chocolate Paste
0.010
Total Weight: 1.610

Method

1. Boil Group 1 for 2-5 minutes until dates are soft.
2. Place Group 1 in mixing bowl.
3. Beat on 1st speed for 10 minutes to mash dates.
4. Whilst mashed dates are still warm add Group 2 and mix on slow speed for 30 seconds.
5. Scrape down.
6. Beat on 2nd speed for 1 minute.
7. Scale at 450 g into an 18 cm sponge tin or at 700 g into a 20 cm sponge tin.
8. Bake at 160°C for 45 minutes (18 cm) or 60 minutes (20 cm).

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Sticky Date